Vegetable and flower crop

The course aims to provide students with the following:

- In-depth knowledge of the cultivation of the most representative species in Italian horticulture and floriculture.

- Scientific and applied knowledge concerning cropping systems, production factors and inputs, cultivation techniques, and the productive and qualitative performance of horticultural and floricultural crops.

- Advanced knowledge of the biological, ecophysiological, and genetic processes underlying horticultural and floricultural systems.

- Methodologies and tools for the design, management, and evaluation of experimental activities and product or process innovation within the horticultural and floricultural sectors.

- Advanced knowledge of the environmental, biological, and socio-economic factors influencing horticultural and floricultural production systems.

- The ability to plan cropping schemes and production systems, while monitoring and evaluating the technical, productive, and economic outcomes achieved.

- The ability to make decisions concerning the planning, management, and innovation of agricultural production processes, even under conditions of complexity and operational variability.

- The ability to interact and communicate effectively in a professional setting with individuals possessing varying levels of expertise.

- The ability to develop critical and methodological skills for continuous professional development and the independent acquisition of new knowledge within the horticultural and floricultural sectors.

Knowledge and understanding

The student will acquire the essential skills to organise and manage the production processes of selected model vegetable and ornamental crops, with the aim of achieving optimal results in terms of yield, product quality, and sustainability.

Applying knowledge and understanding

By the end of the course, the student will be able to organise the production process of vegetable and ornamental crops by understanding the plants' requirements and their interactions with cultivation techniques, while carefully considering the qualitative and sustainability aspects of the production process.

Making judgements

In developing cultivation protocols, the student will be able to independently make appropriate biological and technical decisions to manage the cultivation process. This ability is refined through lectures, practical exercises, and the preparation of a PowerPoint presentation on a topic chosen by the student.

Communication skills

The student will expand their technical vocabulary in horticulture, in both Italian and English, to effectively discuss the biological and technical decisions underpinning cultivation protocols. The creation and presentation of the final project using PowerPoint will further develop their technical language and communication skills.

Learning skills

The student will be able to independently broaden their knowledge of vegetable and ornamental crops by studying reference texts in greater depth, consulting articles in specialised scientific journals, and engaging with insights offered by seminars organised as part of the course.

The course is delivered through classroom lectures supported by a video projector, analysis of case studies, seminars, and technical visits to notable farms in the area.

As a guarantee of equal opportunities and in compliance with current legislation, interested students may request a personal interview to plan any compensatory and/or dispensatory measures, based on their specific needs and the teaching objectives of the subject. It is also possible to contact the departmental representatives of CInAP (Centre for Active and Participatory Inclusion – Services for Disabilities and/or Specific Learning Difficulties).

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above to ensure alignment with the syllabus.

Basic knowledge of biology and plant cultivation

Attendance is not mandatory but is strongly recommended, as it facilitates the learning process and contributes to the full achievement of the course’s educational objectives. It is also advised due to the highly innovative nature of the topics covered.

Knowledge of crops, with particular reference to their biology and the requirements of different cultivar groups.

A critical analysis of the most significant aspects of the cultivation process for the principal species, focusing on botanical families, morpho-biometric characteristics, product types, and the most appropriate technical practices.

The crops analysed in detail, presented as case studies, include the following: Family Alliaceae—onion; Family Apiaceae—carrot; Family Asteraceae—lettuce; Family Brassicaceae—cauliflower; Family Cucurbitaceae—watermelon; Family Fabaceae—haricot bean; cut flowers such as chrysanthemum and bulbous plants; flowering pot plants, including bedding plants; and foliage plants.

Notes and lesson plans provided by the teacher. 
Rubatzky, V. E., & Yamaguchi, M., 2012. World vegetables: principles, production, and nutritive values. Springer Science & Business Media.
Dole J.M., Wilkins H.F., 1999. Floriculture. Principles and species. Prentice Hall, New Jersey.

The exam comprises two multiple-choice tests, which may be administered during the course (recommended) or at its conclusion, to assess the candidate's knowledge of the material covered in the lessons. Additionally, there is an oral test, contingent upon passing the written tests, in which the candidate delivers a PowerPoint presentation lasting approximately 10 minutes on a topic of their choice related to the course content. This presentation evaluates the candidate's autonomy, as well as their ability to synthesise, analyse, and organise information. Learning assessments may also be conducted online if circumstances require. 

To ensure equal opportunities and comply with current legislation, interested students may request a personal interview to arrange any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’Integrazione Attiva e Partecipata — Servizi per le Disabilità e/o i DSA) referring teacher within their department (https://www.cinap.unict.it/content/referenti). 

Votes will be allocated according to the following scheme:

Unsuitable

Knowledge and understanding of the topic: the student demonstrates considerable deficiencies and inaccuracies.

Ability to analyse and synthesise: lacks relevance, frequently makes generalisations, and is unable to synthesise effectively.

Use of references:  entirely inappropriate.

18–20

Knowledge and understanding of the topic: are very limited, with evident shortcomings.

Ability to analyse and synthesise: satisfactory.

Use of references: appropriate.

21–23

Knowledge and understanding of the topic: are slightly above the minimum acceptable level.

Ability to analyse and synthesise: a strong ability to analyse and synthesise information, presenting arguments logically and coherently.

Use of references: employ standard referencing styles.

24–26

Knowledge and understanding of the topic: the student demonstrates good knowledge and understanding of the topic

Ability to analyse and synthesise: strong analytical and synthetic skills; arguments are presented coherently.

Use of references: the utilisation of standard references

27–29

Knowledge and understanding of the topic: the student demonstrates a profound and comprehensive grasp of the subject, extending beyond simple familiarity.

Ability to analyse and synthesise: Demonstrates considerable skill in both analysing and synthesising.

Use of references: The inclusion of references demonstrates that the topic has been thoroughly researched.

30–30 L

Knowledge and understanding of the topic: The student demonstrates excellent knowledge and understanding of the topic.

Ability to analyse and synthesise: Excellent analytical and synthetic skills.

Use of references: a thorough and detailed analysis was conducted.

1) What are the distinctive characteristics of the plant species within a particular family of vegetable plants?

2) What is the relationship between the biological characteristics of a vegetable crop and the cultivation techniques adopted?

3) What product innovation strategies can be employed in floriculture?